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Sharing my December weeknight night go-to dinner, Skillet Roasted French Onion Chicken and Potatoes. It’s the roasted chicken version of French onion soup, and it’s melt in your mouth good. Caramelized onions in an herbed wine pan sauce with baby potatoes and Gruyère cheese stuffed chicken breasts. This one skillet dinner is incredibly easy to prepare and so delicious. Great for a family dinner, but fancy enough for your next dinner party.

overhead photo of Skillet Roasted French Onion Chicken and Potatoes with wine on table

Skillet chicken dinners are simply the best. Especially right now during these insanely hectic and very cold December days. I’m sure I’m not alone, but this week is just a crazy one. So I’m loving having dinners like this french onion chicken in my back pocket for busy nights.

I made this chicken a couple of weeks ago, right before Thanksgiving, as our family slowly started to pile in. I needed a dinner that I knew everyone would enjoy, and that could be made with little effort.

Enter this skillet chicken dinner. A dish that everyone loves, is easy, and also very cozy for the winter days ahead.

French Onion Chicken and Potatoes in skillet before roasting

The last few months I’ve really been loving anything with caramelized onions. They’re sweet, buttery, and add so much flavor. I drew inspiration from the classic French onion soup. And decided to turn it into a one pan skillet dinner, complete with cheesy chicken, a white wine pan sauce, and roasted potatoes.

It’s delicious and perfect for feeding family or holiday guests over the next few weeks.

overhead close up photo of Skillet Roasted French Onion Chicken and Potatoes in skillet

The first step is stuffing the chicken breasts with a little Gruyère cheese. Yes, I did say stuffing the breasts with cheese. This was a last-minute addition to the dish, but it’s one of my favorite elements. It really ties in the classic “french onion” flavors.

Next, start caramelizing those onions. This will take a few minutes, but trust me, allowing the onions to get a nice caramelization adds so much delicious flavor. It’s worth the time.

Now add the potatoes and pour in some white wine. Adding the wine keep things flavorful and moist while the chicken roasts in the oven. If you’re not a wine drinker, not big deal, you can use an equal amount of chicken broth.

Arrange the chicken over the potatoes and transfer the entire skillet to the oven. Let the chicken roast. About thirty minutes later dinner will be done, looking beautiful, and the house will smell beyond good.

Finish with some fresh thyme for a pop of green color. Then serve with crusty bread for soaking up that delicious pan sauce.

This recipe is now a family favorite. The cheese roasted chicken is a game changer, and the onions just add another layer of comforting goodness.

And the potatoes? Well, around here a meal is not complete without some carbs. And potatoes just seemed like a good idea…because potatoes are always a good idea!

 Roasted French Onion Chicken and Potatoes on plate

If you make this french onion chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Roasted French Onion Chicken and Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories Per Serving: 961 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 400 degrees F.
    2. Loosen the skin of the chicken breast with your finger tips. Stuff about 1/4 cup of cheese underneath the skin of each breast. Season the chicken with 1 tablespoon fresh thyme, salt, and pepper. 
    3. Melt together the olive oil and butter in a large skillet over medium-high heat. Add the onions and season with salt and pepper. Cook 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the remaining 1 tablespoon thyme and the sage, red pepper flakes, and continue cooking another 3-5 minutes.
    4. Add the potatoes, tossing to coat. Reduce the heat to medium. Pour in the wine and worchestire sauce. Arrange the chicken over the potatoes, skin side facing up. Season with salt and pepper. Transfer to the oven and roast for 30-40 minutes or until the chicken is cooked through, and the potatoes fork tender. 
    5. Serve the chicken with the onions and sauce spooned over top, and the potatoes on the side. 
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Comments

  1. This looks phenomenal! I can’t wait to try it out. Am I correct in assuming the pan goes in the oven without a lid?

    1. Hi Meg,
      Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. Excellent!! The flavour combination was a crowd pleaser. The easy prep & cleanup made it even better. Thank you.

  3. Hi Tieghan! Checking in again to see if there may be a substitute for gruyere? Was hoping to make this this week! Thanks!

    1. Hi There! You can use an equal amount of white cheddar, mozzarella, fontina, havarti, or swiss cheese. Any of these will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi there! You can use your favorite melty cheese, mozzarella, provolone, fontina, or even just parmesan all work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  4. I made this but I didn’t stuff the chicken cheese. I just used chicken cutlets. I took leftovers to work today. People were coming down the hall to my classroom to ask what I was eating because it smelled so good.

  5. This is the ideal dinner when I’m cooking for my in-laws and want something simple-to-make but delivers wow-factor. Curious how/if you would change the recipe if using a Dutch oven instead of a skillet?

    1. HI! I wouldn’t change anything. Just make sure to use a large dutch oven with a wide surface area on the bottom. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

  6. Delicious! I don’t have cheese and only had chicken breasts but it was SO good. I’m making it again tonight. Everybody loves it!!!

  7. Another delicious recipe — thank you so much!
    Made this last night for dinner and it was voted into the “dinner rotation” 🙂
    I didn’t have wine/worcestershire sauce so i used chicken stock and fresh lemon instead.
    Looking forward to trying your original version soon!

  8. Hello! Could you use chicken thighs for this recipe by chance? I have some that I’m looking for something yummy to use them in! This looks perfect! Thank You!

    1. Hi there! I am sure chicken thighs will be so delicious! Use similar size chicken thighs for even cooking times. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. I am going to make this tonight and was thinking that adding mushrooms would be good. Do you think it would work? What point would I add them in?

    1. Hey Gina, I am sure mushrooms will be great! I would add them with the thyme and sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 5 stars
    I’ve made this at least 5 times in the past 3 weeks – it’s absolutely delish! I do add a bit of beef bouillon granules to the onions as they’re sauteeing in the butter, it just gives it a little “extra” flavoring!

  11. This recipe was incredible. My kids told me it was the best chicken they have ever had. My toddler enjoyed it fully as well!! It was delicious. I made it with boneless chicken breast, and it took about 25min roasting in the oven to proper internal temp.
    This will become a regular rotation for our family. Thank you for sharing!